Thomas Ladougne
Paris,France
Summary
Culinary professional with a strong background in communication and events, now excelling in kitchen management and menu development. Expertise in french traditional cuisine as well as cost and business management, leading to improved operational efficiency. Recognized for adaptability and compliance with health and safety standards, alongside a keen awareness of food trends. Committed to staff training and fostering a high-performance kitchen environment, with aspirations to contribute to London's vibrant culinary scene.
Overview
14
14
years of professional experience
5
5
years of post-secondary education
Work history
Premier Chef de Partie
Le Rouge aux Lèvres
Paris, Île-de-France
2025.01 - 2025.11
- Bistronomic restaurant and wine bar known for its seasonal French cuisine.
- Assists the chef-owner in preparing high-quality dishes, managing kitchen operations, and ensuring consistency across all sections.
- Establishment celebrated for its creative use of seasonal ingredients and a menu that emphasizes fresh, raw products.
- Kitchen operates with a rotating system between the garde-manger, pastry, and hot sections, catering to approximately 100 covers daily.
- Enhanced flavour profiles by experimenting with various ingredients and cooking techniques.
- Expertly performed butchery tasks, contributing to cost-saving measures in meat usage.
- Supervised junior staff, ensuring efficient teamwork during service hours.
- Trained apprentice chefs, improving their culinary skills substantially.
Private Chef
Self-employed
Paris, Île-de-France
2024.09 - 2025.10
- Providing bespoke culinary services for private events, specializing in French, Italian, and vegetarian cuisines.
- Includes home dinners, cooking lessons, and event catering, providing clients with personalized and memorable dining experiences.
- Enhanced dining experience with meticulous food presentations.
- Organised private cooking classes for interested clients, inspiring them with culinary skills and knowledge.
- Elevated the standard of meals served by incorporating gourmet techniques into everyday dishes.
- 15 clients satisfied
Chef de Partie
Château de Drudas
Toulouse, Occitanie
2024.02 - 2024.08
- A 4-star Relais & Châteaux hotel set in an 18th-century stately home.
- Contributed to the gastronomic offerings at Le Verdurier restaurant.
- Restaurant renowned for its Franco-Italian cuisine, blending local flavors with fine dining techniques.
- My role involved preparing dishes that highlighted the excellence of the château's produce, ensuring a high standard of culinary presentation and taste under Chef Hippolyte Peters Desteract, 2023 Bocuse d'Or finalist for team France.
Chef de Partie
La Fantaisie
Paris, Île-de-France
2023.09 - 2023.11
- Contributed to the opening of the restaurant by Dominique Crenn, managing the Garde Manger and overseeing fish preparation.
- Californian/Japanese fusion cuisine with a creative twist, working with seasonal, local ingredients to craft dynamic dining experience.
- Supervised junior staff, ensuring efficient teamwork during service hours.
- Demonstrated versatility by preparing both hot and cold meals as required.
- Managed portion control effectively, reducing waste significantly.
Commis / Demi Chef De Partie
Aux Lyonnais
Paris, Île-de-France
2022.10 - 2023.07
- Parisian restaurant established in 1890 dedicated to typical Lyon-style cuisine.
- Assisted Chef Marie-Victorine Manoa in preparing classic dishes such as terrines, pike-perch quenelle with crayfish, and chicken liver terrine.
- Restaurant's retro decor and authentic menu provided a rich culinary experience, allowing me to hone my skills in traditional French cooking techniques.
- Worked alternatively at the Garde Manger, pastry and hot section.
Intern
Hotel Le Meurice Alain Ducasse
Paris, Île-de-France
2022.03 - 2022.07
- Luxury 5-star hotel in the heart of historic Paris, 2-Michelin stars restaurant
- Gained exposure to kitchen operations.
- Assisted chefs in all sections in creating exquisite culinary experiences.
Consultant - Director of Mission
Les Rois Mages
, Île-de-France
2019.03 - 2021.07
- Led strategic consulting projects for luxury and retail clients, focusing on brand development and operational efficiency.
Event Manager / Partnership and Delegates Manager / Delegates Coordinator & Event Project Manager / Program Consultant
Women's Forum for the Economy & Society
Paris, Île-de-France
2014.09 - 2019.02
- Coordinated large-scale events and managed partnerships, handling over 4,000 attendees per event.
- Conducted the digital transformation of event systems and revenue generation.
- Led a team of 35 people to deliver high-level experiences for customers
Founder
Simple Music
Paris, Île-de-France
2015.02 - 2017.01
- Built and launched a music discovery platform integrated in Deezer for personalized recommendations, simplifying and enhancing music discovery for users.
Assistant Coordination / Community Manager
Festival de Ramatuelle
Ramatuelle, Var
2014.07 - 2014.08
- Managed festival operations, including catering, ticketing, and space management, while boosting community engagement on social media.
Brand Manager Assistant
Mondeléz International
Paris, Île-de-France
2013.07 - 2013.12
- Assisted in managing brands like Lu, Oreo, and Milka, focusing on Out-of-Home marketing strategies and competitor analysis.
Project Manager Assistant - Retail Branding
Dragon Rouge
Suresnes, Hauts-de-Seine
2013.01 - 2013.06
- Coordinated projects for major clients like L'Oréal and SNCF, supporting creative retail branding designs.
Marketing and Communications Assistant
Nestlé S.A.
Lausanne
2012.02 - 2012.07
- Supported global marketing efforts for Nescafé Dolce Gusto, including sales performance tools and competitor analysis.
Education
Culinary arts Diploma - Gastronomic, contemporary, mediterranean, traditional french, pastry cuisines
École Ducasse
2021.09 - 2022.06
Master of Business Administration - Business and Marketing
ESSCA School of Management
Angers, Maine-et-Loire 2008.09 - 2013.06
Skills
- Advanced culinary techniques and kitchen management
- Menu development and food presentation
- Inventory and cost control
- Client relationship management
- Financial analysis and strategic planning
- Adaptability in the kitchen
- Health and safety consciousness
- Food trend awareness
- Staff training experience
- High-Energy personality
- Gastronomy understanding
Languages
French
Native
English
Fluent
Spanish
Upper intermediate
References
References available upon request.
Timeline
Premier Chef de Partie
Le Rouge aux Lèvres
2025.01 - 2025.11
Private Chef
Self-employed
2024.09 - 2025.10
Chef de Partie
Château de Drudas
2024.02 - 2024.08
Chef de Partie
La Fantaisie
2023.09 - 2023.11
Commis / Demi Chef De Partie
Aux Lyonnais
2022.10 - 2023.07
Intern
Hotel Le Meurice Alain Ducasse
2022.03 - 2022.07
Culinary arts Diploma - Gastronomic, contemporary, mediterranean, traditional french, pastry cuisines
École Ducasse
2021.09 - 2022.06
Consultant - Director of Mission
Les Rois Mages
2019.03 - 2021.07
Founder
Simple Music
2015.02 - 2017.01
Event Manager / Partnership and Delegates Manager / Delegates Coordinator & Event Project Manager / Program Consultant
Women's Forum for the Economy & Society
2014.09 - 2019.02
Assistant Coordination / Community Manager
Festival de Ramatuelle
2014.07 - 2014.08
Brand Manager Assistant
Mondeléz International
2013.07 - 2013.12
Project Manager Assistant - Retail Branding
Dragon Rouge
2013.01 - 2013.06
Marketing and Communications Assistant
Nestlé S.A.
2012.02 - 2012.07
Master of Business Administration - Business and Marketing
ESSCA School of Management
2008.09 - 2013.06